What are the benefits of food tourism?

This can mean an increase in the profits of a local community, as well as in the local government budget due to taxes imposed on goods purchased by tourists. Increase community awareness and pride in local culinary cultures. Karim (200) further stated that the growing demand and supply of regional food gave rise to a new tourism sector as “local food”. The World Food Travel Association acts to bring these sectors together to form the “food tourism industry cluster”.

Culinary tourism refers to the conscious and conscious interest in experiencing a destination through its food. With the rise of food tourism, there is a danger that destinations will start mass-producing food for tourists, rather than focusing on quality. It outlines a destination development strategy to put a destination on a foodie's map by identifying all food and beverage resources, bringing them together, weighing their value, evaluating market forces, and engaging key stakeholders. For them, “traveling for food sounds very basic and banal, almost like cavemen looking for food or looking for food in a grocery store.

Walking around food factories is a great way to learn about the production process and see how food is made. Gastronomic tourism has evolved by leaps and bounds, showing large revenues that benefit the economy of the sector, since food represents a third of the budget available for travel. These are experiences and learning through the uniqueness of the regional food culture and biodiversity of the destination that can intensify the connection between people and food and generate a lasting and remarkable memory for tourists. FoodTrex events showcase ideas and case studies that foster innovation and excellence in food and beverage tourism.

While food tourism can have many positive benefits, there are also some challenges that need to be considered. Food tourism is a growing trend and there are many destinations around the world that offer something for everyone. Tourism is supported by the desire of travelers to experience their own culture and seek contact with other cultures (Robinson, 199), where food and drink play a major role in the culture, exclusivity and identity of a destination.